Week #1 Lemon Curd Cream Puffs Recipe

Cream puffs


1 cup water

1/2 cup butter

1/2 tsp salt

1 cup flour

4 eggs


Heat the butter and water to a boil. Add the flour all at once stirring vigorously until the mixture leaves the sides of the pan. Remove from heat. Add eggs one at a time beating vigorously until completely mixed together after each egg. Drop by tablespoon onto a greased baking sheet (we will be using a Silpat for baking). Bake 400 degrees for 25-30 minutes. Makes about 20 puffs. Cool. Cut tops remove the insides. Fill with Lemon Curd.


Never Fail Lemon Curd

•6 tablespoons soft butter
•1 cup sugar
•2 large eggs + 2 egg yolks
•2/3 cup freshly squeezed lemon juice

Cream together butter and sugar in stand mixer on medium speed for about 2 minutes, until light and fluffy. Add eggs, one at a time while mixing on low speed, then add yolks. Continue to beat on low for another minute or two. Mixture should be smooth and creamy light yellow. Next, add the lemon juice and continue to beat on low speed until incorporated. Things turn pretty ugly at this point, the mixture will be lumpy and look curdled, fear not, forge ahead.


Transfer the lemon curd to a medium sized saucepan and place over low heat. Stir until the mixture is heated through and no longer has a curdled appearance. Increase the heat to medium and stir constantly for the next 12 minutes until thickened. Remove from heat and allow to cool with cling wrap pressed directly onto the surface of the curd. This will prevent it forming a skin on top. Once cool add one cup of cool whip to 1 cup of lemon curd. Whip together and fill cream puffs and sprinkle with powdered sugar. Place remaining curd in a storage container of your choice. This keeps about a week in the fridge, it also freezes well.